Egg Recipes

A cloud-light French-style cherry mousse made with pureed cherries folded into whipped cream and billowy egg whites. No gelatin needed for this elegant chilled dessert.

A succulent chicken dish that is so easy to make, you can use your slow cooker!

Romano-breaded chicken breasts pan-fried golden, then baked under a rich cream and cheese sauce with melted mozzarella on top. Italian-American comfort at its cheesiest.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Vietnamese-style coconut flan baked in a water bath with homemade caramel. Silky coconut milk custard with a bittersweet caramel sauce that pools around every slice. Elegant, simple, and make-ahead friendly.

A cream cheese coconut Bundt cake made with Bisquick baking mix, six eggs, and flaked coconut, dusted with powdered sugar. Dense, moist, and stunning with zero frosting fuss. Includes high altitude adjustments.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

An Italian chocolate hazelnut cake from Turin with homemade gianduja paste, whipped chocolate cream filling, apricot jam, and a brandy-liqueur soak. A show-stopping patisserie-level dessert.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

A scrumptious and tantalizing casserole that will satisfy your family's hunger.

Caloric, filling and tasty bars, these bars give a flavorful and filling treat along the trail.